يعرض 1 - 12 نتائج من 12 نتيجة بحث عن '"Alamri, Mohamed Saleh"', وقت الاستعلام: 1.06s تنقيح النتائج
  1. 1
    Academic Journal
    Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

    المؤلفون: HUSSAIN, Shahzad, MOHAMED, Abdellatif Abdelhakim, ALAMRI, Mohamed Saleh, SALEH, Ali, IBRAHEEM, Mohamed Abdrabo, ABDO QASEM, Akram Ahmed, SHAMLAN, Ghalia, ABABTAIN, Ibrahim Abdullah

    المصدر: Food Science and Technology. January 2022 42

    مصطلحات موضوعية: cress seed gum, yogurt, starch, texture, sensory properties

    وصف الملف: text/html

    URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100617

    View record in SciELO

    أضف إلى المفضلة
  2. 2
    Academic Journal
    Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes

    المؤلفون: SHAHZAD, Syed Ali, HUSSAIN, Shahzad, Mohamed, Abdellatif Abdelhakim, ALAMRI, Mohamed Saleh, QASEM, Akram Ahmed Abdo, IBRAHEEM, Mohamed Abdrabo, Almaiman, Salah Abdulaziz Mohamed, EL-DIN, Mohamed Fikri Serag

    المصدر: Food Science and Technology. March 2021 41(1)

    مصطلحات موضوعية: gluten-free cookies, gum, sorghum, Turkish beans, antioxidants

    وصف الملف: text/html

    URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100015

    View record in SciELO

    أضف إلى المفضلة
  3. 3
    Academic Journal
    Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches

    المؤلفون: Alqah, Hesham, Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif, Qasem, Akram, Ibraheem, Mohamed, Shehzad, Aamir

    المساهمون: King Saud University Riyadh (KSU), UniLaSalle, Unité Transformations et Agroressources Université d'Artois (UTA), Université d'Artois (UA)-Transformations et Agro-ressources (UT&A), Université d'Artois (UA)-UniLaSalle-Université d'Artois (UA)-UniLaSalle, UniLaSalle, Univ. Artois, ULR7519 - Transformations & Agro-ressources, Normandie Université, F-76130 Mont-Saint-Aignan, France

    المصدر: ISSN: 1420-3049 ; Molecules ; https://hal.science/hal-04404743 ; Molecules, 2023, 28 (20), pp.7030. ⟨10.3390/molecules28207030⟩.

    مصطلحات موضوعية: [SDV.IDA]Life Sciences [q-bio]/Food engineering

    Relation: hal-04404743; https://hal.science/hal-04404743; https://hal.science/hal-04404743/document; https://hal.science/hal-04404743/file/molecules-28-07030.pdf

    الاتاحة: https://hal.science/hal-04404743
    https://hal.science/hal-04404743/document
    https://hal.science/hal-04404743/file/molecules-28-07030.pdf
    https://doi.org/10.3390/molecules28207030

    View record in BASE

    أضف إلى المفضلة
  4. 4
    Academic Journal
    Effect of Shearing and Annealing on the Pasting Properties of Different Starches.

    المؤلفون: Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Al-Quh, Hesham, Hussain, Shahzad, Ibraheem, Mohamed A., Rehman, Abdur, Qasem, Akram A.

    المصدر: Gels (2310-2861); Jun2024, Vol. 10 Issue 6, p350, 18p

    مصطلحات موضوعية: SWEET potatoes, HARDNESS, VISCOSITY, CHICKPEA, FOOD industry

    Full Text Finder

    أضف إلى المفضلة
  5. 5
    Academic Journal
    Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums.

    المؤلفون: AbuDujayn, Abdulmajeed A., Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Alqahtani, Nashi K.

    المصدر: Molecules; Jan2023, Vol. 28 Issue 1, p1, 17p

    مصطلحات موضوعية: FLOUR, BREAD, DOUGH, BAKING, DEGREE of polymerization, BREAD quality, AMYLOSE

    Full Text Finder

    أضف إلى المفضلة
  6. 6
    Academic Journal
    Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums.

    المؤلفون: Hussain, Shahzad1 (AUTHOR) shhussain@ksu.edu.sa, Alamri, Mohamed Saleh1 (AUTHOR), Mohamed, Abdellatif A.1 (AUTHOR), Ibraheem, Mohamed Abdrabo1 (AUTHOR), Qasem, Akram A. Abdo1 (AUTHOR), Shamlan, Ghalia1 (AUTHOR), Ababtain, Ibrahim A.1 (AUTHOR)

    المصدر: Molecules. Nov2022, Vol. 27 Issue 21, p7217. 17p.

    مصطلحات موضوعية: *OPUNTIA ficus-indica, *ACACIA, *COOKIES, *CACTUS, *DOUGH

    Full Text Finder

    أضف إلى المفضلة
  7. 7
    Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

    المؤلفون: Hussain, Shahzad, Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shahzad, Syed Ali, Ababtain, Ibrahim A.

    المصدر: Foods
    Volume 9
    Issue 7

    مصطلحات موضوعية: gum Cordia, corn starch, rheology, pasting, texture

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=multidiscipl::b3a9faedd29a51f703f6a04405646d39

    View record in OpenAIRE

    أضف إلى المفضلة
  8. 8
    Academic Journal
    Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies.

    المؤلفون: Mohamed, Abdellatif A.1 (AUTHOR) abdmohamed@ksu.edu.sa, Alamri, Mohamed Saleh1 (AUTHOR), Hussain, Shahzad1 (AUTHOR), Ibraheem, Mohamed A.1 (AUTHOR), Qasem, Akram A. Abdo1 (AUTHOR), Shamlan, Ghalia1 (AUTHOR), Ababtain, Ibrahim A.1 (AUTHOR)

    المصدر: Molecules. May2022, Vol. 27 Issue 10, p3066-3066. 14p.

    مصطلحات موضوعية: *FLOUR, *ZIZIPHUS, *DOUGH, *COOKIES, *BAKING

    Full Text Finder

    أضف إلى المفضلة
  9. 9
    Academic Journal
    Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes.

    المؤلفون: Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Ababtain, Ibrahim A.

    المصدر: Foods; May2022, Vol. 11 Issue 9, p1208-1208, 20p

    مصطلحات موضوعية: OPUNTIA ficus-indica, FLOUR, CACTUS, BREAD quality, GUM arabic, CAKE, DOUGH

    Full Text Finder

    أضف إلى المفضلة
  10. 10
    Academic Journal
    Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes.

    المؤلفون: Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Hakeem, Mohammed Jamal, Ababtain, Ibrahim A.

    المصدر: Foods; Mar2022, Vol. 11 Issue 3, p460-N.PAG, 1p

    مصطلحات موضوعية: BREAD, FLOUR, DOUGH, ZIZIPHUS, CAKE, BAKING, FLOUR quality

    Full Text Finder

    أضف إلى المفضلة
  11. 11
    Academic Journal
    Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch.

    المؤلفون: Hussain, Shahzad, Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shahzad, Syed Ali, Ababtain, Ibrahim A.

    المصدر: Foods; 2020, Vol. 9 Issue 7, p909, 1p

    مصطلحات موضوعية: CORNSTARCH, DEXTRINS, WHEAT starch, STARCH, ELASTICITY, PASTE, SHEARING force

    Full Text Finder

    أضف إلى المفضلة
  12. 12
    Academic Journal
    Valorization of ultraviolet-C (UV-C) dose validation in spices: Changes in phenolic contents and antioxidant activity during storage of UV-C-treated dried spices powder.

    المؤلفون: Qasem, Akram A.1 (AUTHOR), Ibraheem, Mohamed A.1 (AUTHOR), Hamami, Mshari A.H.1 (AUTHOR), Al-Shoqairan, Yaser I.1 (AUTHOR), Alamri, Mohamed Saleh1 (AUTHOR), Maiman, Salah A. Al1 (AUTHOR), Hassan, Amro B.1 (AUTHOR)

    المصدر: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2024, Vol. 36 Issue 2, p1-10. 10p.

    مصطلحات موضوعية: *PARTIAL least squares regression, *SPICES, *POWDERS, *PEPPERS, *CINNAMON, *OXIDANT status, *UBIQUINONES


    أضف إلى المفضلة
أدوات البحث: أحصل على تغذية RSS – أرسل هذا البحث بالبريد الإلكتروني – حفظ البحث – جدول التنبيهات: لا شيء